Ají Rojo - cooking recipe

Ingredients

1 lb fresh red pepper, veined and chopped (a mix of both hot and sweet, depending on your preference)
2 garlic cloves, chopped
3 teaspoons key lime juice (about 3 limesa worth)
1 tablespoon olive oil
water
1/4 cup chopped fresh cilantro
1/4 cup diced scallions or 1/4 cup green onion
salt and pepper

Preparation

In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
Transfer puree to a bowl and add cilantro, green onions, and salt and pepper. Mix until incorporated.
Serve with your next meal!
Store in an airtight container in the refrigerator for up to one week.